I am a little hopeless at making couscous. I blame Ben. He refuses to let me make it – despite never having had it before! Well… after making it he still didnt like it. “What IS it?” he asked me.
Taste wise, I really liked it. But then, I like couscous. I modified the recipe to serve with marinaded thai chicken and it gave it an extra flavour kick.
Ingredients (serves 4)
- 1/2 cup pistachio kernels
- 2 red capsicums, quartered, deseeded
- 2 green zucchini, cut into 1cm-thick slices
- 2 yellow zucchini, cut into 1cm-thick slices (omitted. Cant find!)
- olive oil cooking spray
- 1 1/2 cups chicken stock
- 1 1/2 cups couscous
- 1/2 cup orange juice
- 1 tablespoon extra-virgin olive oil
- 1 barbecued chicken, flesh roughly chopped (I marinaded 2 chicken breasts in thai flavoured marinade)
- 1 cup flat-leaf parsley leaves, roughly chopped
- 1 tablespoon red wine vinegar
- Preheat oven to 180°C. Spread pistachios on an oven tray. Cook for 5 minutes or until lightly toasted. Set aside to cool. Roughly chop.
- Cook marinaded chicken on medium heat in fry pan until cooked through.
- Preheat grill on high heat. Place capsicum, skin side up, on grill tray. Grill for 5 minutes or until skin is black and blistered. Transfer to a plastic bag. Twist opening to seal. Stand for 10 minutes. Remove skin and thinly slice capsicum. (I dont know what this last part of the step is really for. I just chopped my capsicum, grilled it, and served it!)
- Spray both sides of zucchini with oil. Place on grill tray. Grill for 3 to 4 minutes each side or until light golden and tender.
- Meanwhile, bring stock to the boil in a saucepan over high heat. Place couscous in a large heatproof bowl. Add stock and orange juice. Stir with a fork to combine. Cover and stand for 5 minutes or until couscous has absorbed all liquid. Drizzle with oil. Stir with a fork to separate grains.
- Add pistachios, capsicum, zucchini, chicken, parsley and vinegar to couscous. Season with salt and pepper. Stir gently to combine. Serve.